Antioxidant Activity of White Turmeric Kombucha in Various Concentrations Elok Zubaidah, Zheptira Mahendra Putri, Hidayat Sujuti
Brawijaya University
Abstract
Kombucha usually made from tea by a microorganism culture called SCOBY (Symbiotic Culture of Bacteria and Yeasts). SCOBY is not only able to ferment tea but also other substrates such as fruit, vegetables, herbs and spices. White turmeric rhizome in Indonesia often used as a traditional medicine. This rhizome contains curcumin which have health effects such as antioxidants to anticancer. Utilization of white turmeric into kombucha will increase the ability of the bioactive compounds in there. This occur due to the presence of enzymes of SCOBY which are able to break down the binders of bioactive compounds so the bioavailability increases. In addition, there is presence of compounds that can only be obtained by fermenting kombucha, such as DSL (D saccharic acid 1,4 lactone) will increase the potential health effects of white turmeric kombucha in the future.
This study aims to determine the concentration of white turmeric drink that produces the best kombucha. The best concentration will have more optimal health effects. This research was conducted at the Food Microbiology Laboratory in Faculty of Agricultural Technology Brawijaya University. The various concentrations of white turmeric in the research are 0.2,0.4,0.6,0.8, and 1.0%. The analysis in the form of acidity (pH), total sugar, phenol, and antioxidant activity. The best treatment was calculated using the Zeleny method. Research shows that white turmeric kombucha has best results at a concentration of 0.8% with a pH of 3.52, total sugar 3.34%, phenol 174.20 microgram GAE/ml, and IC50 113.07 ppm.
